Cauliflower Hash Browns
Hello;-)
today I would like to introduce you to a slightly different side dish. Cauliflower hash browns! mhhhhhhhhhh.
Why does it always have to be noodles, potatoes, or rice as a side dish? Why not something made out of vegetables? And so I thought… What about making some cauliflower hash browns? I’m sure you will love them! The hash browns fit very well to many dishes. If you don’t have much time just pair the hash browns with a nice dip and a crunchy salad. This substitutes a proper meal perfectly. Or serve the hash browns to a grilled fish. Just try out some combinations and if you like send me an email or leave a comment with your ideas. I would be very happy about that. ♥
The cauliflower hash browns are very fast prepared and taste just fantastic. AND you don’t really need many ingredients to prepare them.
Cauliflower Hash Browns
- 300 g of cauliflower *pure vegetable*
- 200 g mozzarella *if possible mozzarella di bufala*
- 3 tablespoons of gluten free breadcrumb coating
- 1 egg
- 3 tablespoons freshly grated parmesan
- A little bit of fresh oregano
- A little bit of fresh basil
- Sea salt & fresh pepper from the mill
- 2 tablespoons of coconut oil
Clean the cauliflower, cut off the little roses and boil them. In the meantime, cut the mozzarella into little pieces, clean the herbs, shake them dry and cut them into little pieces as well. Now mash the boiled cauliflower with a potato masher into a puree and try to wring out all the remaining water out of the cauliflower using a kitchen cloth. The drier the cauliflower is, the better. Next put the cabbage and all the remaining ingredients into a bowl and mix everything very well. Season with salt and pepper and start to form small hash browns. If the dough is to thin add some breadcrumb coating. Add some coconut oil into the frying pan and deep-fry the hash browns slowly from both sides.
So tasty…….
Bon apétit
Did you like this recipe or do you have any further questions? If so, please leave a comment.
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